Growing up in a small South Tyrolean mountain village, Hansjörg Ladurner was fascinated early on by food and the stories surrounding it. Like those of his grandmother, who had to feed ten children with badgers and foxes shot by his grandfather. His parents ran a pizzeria, while he, after only one year at hotel management school, also preferred practice to theory. He then received a solid, classical education at the renowned Hotel Meranerhof. After his military service, Ladurner moved to Switzerland. One or two seasons turned into decades. His path lead him from Pontresina to Silvaplana, via the "Vegi zur Waage" in Winterthur to the "Bellevue Palace" in Bern, where he served as a poissonnier for one and a half years. This was followed by training as a gastronomy chef and a federally certified chef. Hansjörg Ladurner then cooked in the now closed "Adler" in Reichenau, where he studied terroir cuisine intensively.
Consistently, with commitment and enthusiasm, he cultivates regionality in the kitchen at the highest level - since 2007 as head chef at "Scalottas Terroir". His down-to-earth connection to nature is rooted in deep conviction. Ladurner is not concerned with gastronomic concepts or trends, but with a consistent approach to life. Personally known, cherished, if not picked himself, his interpretation of contemporary terroir cuisine brings the essence of our region, our homeland, to the plate.